Roasted Chicken & Cabbage, Miso Lime Butter

Thu, 12 February 2026

• 4 chicken breasts or legs, skin on
• 1 green cabbage(any variety), cut into quarters or sixths  
• 2 teaspoons olive oil
• Salt and black pepper
• 4 shallots, peeled and quartered
• 2 tablespoons soft butter
• 4 garlic cloves, chopped
• 2 tablespoons miso paste
• Zest and juice of 1 lime
• 100ml chicken stock
• 100ml cream
• Handful of coriander for garnish and some sesame seeds
• Cooked rice to serve

1. Preheat the oven to 200C. 
2. Heat a large heavy pan over medium-high heat. Add one teaspoon of olive oil.
3. Season the chicken with salt and pepper and sear skin-side for about 3-4 minutes  down until golden. Turn and sear the other side for one minute. Remove from the pan and set into a large roasting tray or oven proof dish.
4. In the same pan, add another teaspoon of olive oil if needed and sear the cabbage quarters for 4-5 minutes until getting a good colour. Season with salt and pepper and turn to colour the other side.
5. Transfer the cabbage to the roasting tray. Add the shallots. 
6. Cover the tray with tinfoil & roast in a hot oven for 10 minutes.
7. Meanwhile, make the sauce. Turn the heat on the pan to low and add the butter and garlic, cook for a minute or two, deglaze the pan and soften the garlic.
8. Add the miso paste, lime zest and lime juice to the garlic and mix well to form a paste.
9. Pour the stock and cream into the sauce and mix well.
10. Remove the roasting tray from the oven and take off the tinfoil. Spoon the miso butter into the tray on top and around the chicken and cabbage.
11. Return to the oven and cook for another 20 minutes and the sauce is bubbling and slightly reduced.
12. I like to serve this immediately over hot rice and sprinkled with sesame seeds and coriander.